Tofu Egg Roll in a Bowl (Print Version)

Crispy tofu meets crisp vegetables in a savory sesame-soy sauce for a quick, protein-packed Asian-inspired bowl.

# Ingredient List:

→ Tofu

01 - 14 ounces extra-firm tofu, pressed and cubed
02 - 1 tablespoon cornstarch
03 - 1 tablespoon neutral oil such as sunflower or canola

→ Vegetables

04 - 2 cups green cabbage, thinly sliced
05 - 1 cup kale, stemmed and thinly sliced
06 - 1 cup spinach, roughly chopped
07 - 1 large carrot, julienned
08 - 3 green onions, sliced
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated

→ Sauce

11 - 3 tablespoons low-sodium soy sauce or tamari for gluten-free
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon toasted sesame oil
14 - 1 teaspoon maple syrup or agave
15 - 1/2 teaspoon white pepper

→ Garnish

16 - 1 tablespoon sesame seeds
17 - Chili flakes optional
18 - Extra sliced green onions

# Cooking Directions:

01 - Pat the tofu dry and cut into small cubes. Toss with cornstarch to coat evenly.
02 - Heat neutral oil in a large skillet or wok over medium-high heat. Add tofu and pan-fry until golden on all sides, about 6 to 8 minutes. Remove and set aside.
03 - In the same pan, add garlic, ginger, and green onions. Sauté for 1 minute until fragrant.
04 - Add cabbage, kale, and carrot. Stir-fry for 3 to 4 minutes until just tender but still vibrant.
05 - Add spinach and cook for 1 minute until wilted.
06 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, and white pepper.
07 - Return tofu to the pan. Pour the sauce over the tofu and vegetables. Toss gently until everything is well coated and heated through, about 2 minutes.
08 - Serve hot, garnished with sesame seeds, extra green onions, and chili flakes if desired.

# Expert Suggestions:

01 -
  • It comes together in just thirty minutes, which means you can have restaurant-quality dinner on even your busiest nights.
  • The crispy tofu and tender greens create this perfect textural contrast that keeps every bite interesting.
  • You get that deep, umami-rich satisfaction without any of the guilt, thanks to the simple sauce that tastes way more complicated than it actually is.
02 -
  • If you skip pressing the tofu, the whole dish suffers—it becomes steamy and soft instead of crispy and satisfying, which is the whole appeal here.
  • Don't crowd the pan when you're crisping the tofu or it'll steam instead of fry; give each piece space to develop that golden exterior.
  • The sauce comes together in literally one minute, but having all your ingredients measured out beforehand means you can move quickly and keep the vegetables from overcooking.
03 -
  • If you don't have a tofu press, wrap your block in a clean kitchen towel and place it on a cutting board, then stack another cutting board on top with some cans or books weighing it down—it works just as well.
  • Toast your sesame seeds in a dry pan for just two minutes before adding them to the bowl; it intensifies their flavor and makes the whole dish feel restaurant-quality.
  • Keep your sauce ingredients measured and ready before you start cooking, because once the vegetables are in the pan, everything moves quickly and you won't want to pause.
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